“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
- Georges Blanc, Ma Cuisine des Saisons!

Bell Pepper is a cultivar group of the species Capsicum annuum. Colors include red, yellow, green and orange. Bell peppers contain a recessive gene that eliminates the capsaicin in the fruit meaning that they have none of the "heat" that many other varieties of peppers have. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers".They are nutritious vegetables full of Vitamin6 ,Potassium and Vitamin C. (More info at WIKI)

Chicken-Bell Pepper Kurma:Serves 3-4

Chicken Kurma or Korma as it is called sometimes is a mild sauce with veg or non-veg, which is usually made with mild spices ,ground nuts and/or coconut.I have tried to cut down some calories by skipping coconut,adding just a few Almonds.You can make it spicy or mild by adding just enough chilli pd to your liking.

Heat oil or butter,add cumin seeds.When brown,add minced onion and saute until soft and reddish.Put in ginger-garlic minced and stir-fry for 2 mins and chopped Green Peppers,fry.Add in all the dry spices and tomatoes.Saute until you see the oil specks on top.Add diced chicken,stir until they become white.Add 1 cup water or stock.

Cover and cook on medium heat taking care not to burn the bottom,add a little water more if needed.When cooked with thickish gravy,lower the heat,stir in sour cream or yogurt spoon by spoon and mix well.Adjust the salt and spices and simmer again until you get fairly thick gravy.Add almond paste and Cilantro,simmer for 5 mins.

Serve: with plain cooked Basmati or long grain rice or Pita bread along with Raita(salad) and some Potato crisps.

Note:You could skip Yogurt and add a cup of coconut milk if you like.You can skip any spices you don't have like Fennel seeds or Cardamom.Add enough stock or water to make gravy enough for 4 servings but not too thin.Always tastes better the next day if you have the patience to keep in the fridge overnight. Enjoy!:))

Thanks Usha.You are right about the Bell Pepper.It gives that little extra zing to the dish.Make sure you don't cook bell pepper too much,(as we Indians tends to do!) to retain a little crunch.Enjoy!:)

Hi AshaHappy Belated Valentine's Day to you....your post was wonderful at Foddie's hope...I still cannot comment there.The picture of the heart did not bother me.Thanks for all the wonderful recipes!This one looks really good too!Hope you have a wonderful weekend,I have been away from posting for a little while ...hope to be back on Sunday....thanks for your last visit!Take good care!

Hi Margie,good to see you!I asked Kesi about you too.Last time was in Jan. I think I visited.Glad you are back.Sorry that you still can't access but atleast you can take a look!:)) I will paste this comment there Margie , thank you.Btw,Firefox browser works for some to get to FH for some people,you could try that if you like!:)

Asha,I just wanted to ask something. I am planning to send your spinach fritters recipe for Coffee's MBP event. Is it ok if I post the recipe on my blog (for my future reference)? I will of course include the link to your original post.Thanks in advance.Suma

hello Asha. This is a great dish.Here we call it Kadhai chicken.Some dishes DO taste a lot better the next day, speciaaly biriyani and khichda[ meat and cereals cocktail, where we use whole wheat with chaff removed]. Btwn d sounds miffed, he sent me offliners did i say something wrong

Hi Mona,about D, I think you were just pulling his leg!!It was no big deal to me.He shouldn't take it THAT seriously but you know men have e...,and if it helps him,just say "oops,sorry!".I would do that,just a suggestion!I know you were kidding!:)

Thank you,I always keep the dishes overnight so they taste good for next day.Some dishes are best served right away.I am busy cooking for ShivRatri today!:)Hugs to you Mona,don't worry about D.

Asha,Suma again. I am not able to get the url for the spinch pakodas post. I see it posted on 10/19/06 under Deepavali treats. Just not able to see the individual post and hence can't get the url. I would appreciate if you could send me the url or post it here in the comment's section. It would be a great help. Thanks.

Hi Suma,there is individual post or URL for Spinach Pakodas.You just copy the URL for the whole Diwali post and post it.When ppl click on it ,they get see the spinack Pakodas too.That's all you have to copy:Diwali URL!:))Thanks.

Hi Mahesh,sorry I am late replying you today!I was cooking (alone,nobody helps me around here!)for ShivRatri today instead of last Friday so we can all eat together!:D Thanks but you know these recipes already girl,nothing new for you!;)

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